Technically there’s nothing to stop us making cakes healthier. The nagging question is: will consumers buy them?
Across Continental Europe, the majority of consumers (eight in 10) agree that bread baked in bakeries tastes better than packaged…
Are your sticky tortillas tearing you apart? We examine the whys and hows for your stickiness reduction strategy
Dry, crumbly cakes could soon be a thing of the past according to our tests with enzymes for improved shelf-life quality
A nutritious slice can be light, soft – and e-number free
Getting a grip on starch is the first step towards a 20-day ambient shelf life
Social and environmental responsibility is today’s most lucrative trend
What does it take to make a better chocolate filling? Our lab work produces a new concept